April 25 – Coconut Chicken Nuggets

Breakfast: 1 breakfast bar; 1 cheese stick; blueberry-pomegranate juice; coffee

Lunch: leftover spaghetti squash; carrots and hummus; 3/4 apple; water

Dinner: Coconut Chicken Nuggets (adapted from a recipe by paleomama); sweet potato fries; salad (mixed greens, tomatoes, olives, feta, salt & pepper, sunflower seeds, oil & vinegar); water

COCONUT CHICKEN NUGGETS (a.k.a Waaaaay-better-than-McDonald’s-chicken-nuggets)

3-4 chicken breasts, cut into nuggets
2 eggs
1/2 c. almond flour
1 Tbsp. arrowroot powder
3 c. UNSWEETENED coconut
1 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1/4 tsp. cayenne pepper

1) Cube chicken.
2) Mix all spices in a ziplock bag, and add chicken to coat with spices.
3) Whisk eggs in a bowl and add almond flour and arrowroot powder to form batter.
4) Coat chicken with batter and let rest 2-3 minutes to help batter stick.
5) Coat battered chicken with coconut and fry in coconut oil in a pan for 3-5 minutes per side.
6) Place in a greased baking dish, and bake for 10 min just to make sure they’re done on the inside.

HONEY-MUSTARD SAUCE

1/4 c. brown mustard
1/4 c. olive oil mayo
1 Tbsp. honey

Mix and serve with coconut chicken nuggets.